Hola! (Yessss Spanish lessons tonight, God help me…) Right then this looks a little messy I agree, but it tastes bloody amazing – crunchy tostadas topped with smoky black bean, tomato & chorizo sauce, fried egg, creamy avocado, fresh coriander, sharp red onion and toasty pumpkin seeds, all drizzled in the most brilliant chilli, lime and coriander hot sauce. When it come to the sauce (my new favourite), make sure it is well reduced before whizzing, and add the coriander while it is super hot so that it stays nice and vibrantly green. If you decide to go hotter (you little devil you), leave some of the chilli seeds in…but you might want to leave that until you have made it once already. To me it is a perfect lazy brunch to enjoy after a brisk walk over the Easter break…or for that matter with a wee glass of wine or beer as a relaxed easy, dinner.
Speaking of Easter, I am so excited to be heading down to Welly to see the Hoob – hurrah! I am zooming down just for an over-nighter as he is working, but that means we get at least one dinner and breakfast to hang out together and so that I can hand deliver the baking that always seems to get lost in the post. (Seriously, every time NZ Post, I send it overnight delivery and in turns up a week later). I cant wait to visit, even thought he has popped up a few times it feels like an eternity since I’ve been down to his patch. Meanwhile by crikey the countdown is on, less than a month now until Pog comes over in the warm up to his grand Italian adventure – so bloody exciting.
Aaaand me – hmm, well it’s business as usual really, working, hanging out with friends, going to the gym, cooking my arse off and starting the (totally freaking me out) hunt for a new house. Much as I love my spot, and it serves me very well, I think it’s about time for a new start – but just like every single thing in life, there is always an area (or four) of compromise to be determined…wish me luck in the search!
1 tablespoon olive oil (plus ¼ cup for tostadas)
½ red onion, chopped
½ red capsicum, chopped
200grams chorizo, halved and chopped
2 cloves garlic, crushed
400grams crushed tomatoes
1 teaspoon sweet smoked paprika
400gram tin black beans, drained
4 corn tortillas
4 fried or poached eggs
2 avocados, halved and sliced
½ red onion, finely sliced
1 cup fresh coriander leaves
¼ cup toasted pumpkin seeds
chili, coriander & lime hot sauce* see below
Heat the 1 tablespoon of olive oil in a large, deep frying pan and add the onion and capsicum. Season with salt and pepper and cook over a medium heat for 10 minutes until softened but not coloured. Add the chorizo and garlic cook a further 5 minutes, then add the tomatoes, and cook stirring occasionally for 15 minutes. Stir through the black beans and cook a final 2 minutes. While the tomato chorizo sauce is cooking heat the remaining oil in a separate frying pan and fry the corn tortillas for 1-2 minutes each side, until golden, and drain well on paper towels. Wipe out the pan and fry the eggs (or poach eggs separately) and serve the tostadas (fried tortillas) loaded with tomato chorizo, black bean sauce, eggs, avocado, sliced red onion, coriander and pumpkin seeds.
chilli, coriander & lime hot sauce
Makes: ¾ cup
4 green chillies
2 teaspoons olive oil
2 large cloves garlic, crushed
½ teaspoon sea salt
1 ½ cups fresh coriander leaves
finely grated zest of 1 lime
½ cup good quality mayonnaise (I used Best Foods)
Remove the stems from the chillies, slice each in half and use the tip of a teaspoon to scrape out the seeds. Roughly chop the chillies. Heat the oil in a small pot and add the chillies, garlic and salt. Cook, stirring for 5 minutes then add 1 cup of water. Bring to the boil then reduce to a simmer and cook uncovered for 15-20 minutes. Remove from the heat, then add coriander and use a whiz stick to blend until smooth. Allow to cool for half an hour then add the lime zest and mayonnaise and whiz again until smooth.